Slow Cooker Hazelnut Cheesecake with Strawberries
2022-06-23- Cuisine: American
- Course: Dessert
- Skill Level: Child Friendly, Intermediate
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- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 3:20 h
- Ready In: 3:30 h
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(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
478.2 -
Carbohydrates
9.4 g -
Cholesterol
140.4 mg -
Fat
47.8 g -
Fiber
3.4 g -
Protein
9.2 g -
Saturated Fat
21.7 g -
Serving Size
1 -
Sodium
270.7 mg -
Sugar
1.0 g -
Trans Fat
17.8 g -
Unsaturated Fat
5.6 g -
Potassium
233.7 mg
Slow cooker hazelnut cheesecake with strawberries. This hazelnut cheesecake with strawberries is so good, it’s a must-make!
What are some of the benefits of using a slow cooker for hazelnut cheesecake?
Slow cookers are great for cooking food that needs to be cooked for a long time. They are also good at cooking food with high liquid content. This is perfect for desserts like cheesecake, which has a lot of moisture in it.
Slow cookers can be used to make a variety of dishes and desserts. One of the most popular desserts that can be made in slow cookers is cheesecake.
The main benefit of using a slow cooker for hazelnut cheesecake is that it does not require any monitoring throughout the process and will cook evenly without burning or overcooking anything.
Do you love the idea of having a cheesecake that is not too sweet but still has a rich flavor?
If you answered yes, then this article is for you!
The idea of having a cheesecake that is not too sweet, but still has a rich flavor, sounds great. The problem is that most cheesecakes are so sweet and rich that it can be hard to enjoy them. This recipe will show you how to make a cheesecake that has a perfect balance of sweetness and richness.
Slow Cooker Hazelnut Cheesecake with Strawberries
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Ingredients
- 2 teaspoons butter, softened
- 1/2 cup hazelnuts, toasted and finely grated
- 12 oz (360 g) cream cheese, softened
- 1/2 cup sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon vanilla
- 2/3 cup (160 ml) sour cream
- 1/4 cup (60 ml) chocolate-hazelnut spread (Nutella)
- 3 eggs, beaten
- 1/2 cup miniature semisweet chocolate pieces
- 1 cup (250 ml) warm water
- chocolate curls
- fresh strawberries
Method
Step 1
Coat a 1½-quart(1.8 l) soufflé dish with softened butter. Sprinkle sides with toasted, finely grated hazelnuts. Sprinkle the remaining hazelnuts on the bottom of the soufflé dish.
Step 2
Tear off an 18¤12-inch(45¤25 cm) piece of heavy foil; cut in half lengthwise. Fold each piece lengthwise into thirds. Crisscross the foil strips and put the dish in the center of the crisscross. Set aside.
Step 3
For the filling, in a large mixing bowl, combine the cream cheese, sugar, flour, and vanilla. Beat well, using a mixer on medium speed.
Step 4
Beat in sour cream(I use yogurt instead) and Nutella. Add beaten eggs all at once and beat on low speed until well combined. Stir in chocolate pieces.
Step 5
Pour egg mixture into the prepared soufflé dish. Cover tightly with foil.
Step 6
Pour the warm water into a 4-6-quart slow cooker. Bringing up the foil strips, lift the ends of the strips to transfer the dish to the crock pot. Leave foil strips under dish.
Step 7
Cover the slow cooker and cook on a high-heat setting for 2-2½ hours, or until the center is set. Lift the dish, using foil strips, and place it on a wire rack. Discard foil strips.
Step 8
Allow it to cool completely (mixture will settle as it cooks). Cover and chill for 4 -24 hours. To serve, cut hazelnut cheesecake into wedges.